Nutrition per serving may change if servings are adjusted.
⅓ cup balsamic vinegar
3 tablespoons olive oil
1 tablespoon snipped fresh basil
2 cloves garlic, minced
¼ teaspoon salt
⅛ teaspoon ground black pepper
2 red sweet peppers, stemmed, seeded, and quartered
2 yellow sweet peppers, stemmed, seeded, and quartered
1 bulb fennel, stemmed and cut into ¼-inch-thick segments
6 large mushrooms
2 medium Japanese eggplants, ends trimmed and cut lengthwise into ½-inch-thick slices
2 zucchini, cut diagonally into ½-inch-thick slices
8 ounces fresh asparagus, trimmed
Fresh basil sprigs (optional)
For marinade, in a small bowl, whisk together vinegar, oil, snipped basil, garlic, salt, and black pepper. Place each vegetable in a separate bowl; add some of the marinade to each bowl and toss gently. Reserve any remaining marinade.
For a charcoal grill, grill vegetables, in batches starting with the longest cooking vegetables, on the rack of an uncovered grill directly over medium coals until crisp-tender (use timings from chart below); turn once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place vegetables on grill rack over heat. Cover and grill as above.)
Arrange grilled vegetables on a platter; pour the reserved marinade over vegetables. If desired, garnish with basil sprigs. Serve immediately.
Grilling Timings: For the sweet peppers, fennel, and mushrooms, allow 8 to 10 minutes. For the eggplant and zucchini, allow 5 to 7 minutes. For the asparagus, allow 4 to 5 minutes.